Does anybody else find it hard to keep up with social media? I constantly feel like I'm running a few steps behind - there are so many media platforms available now but just so little time to actually keep up with them all- especially when social media is such an important aspect of blogging! But I'm still learning and will hopefully get there one day!
I've just started advertising my first little venture- a friend and I have taken up the opportunity to hold a christmas stall at a fair in Edinburgh as I mentioned briefly in my last post. It's a bit of a daunting prospect having never done anything quite like it before but I'm really looking forward to it. Tomorrow I'm starting the real preparations and have just ordered in all my cupcake boxes!- I've got a lot of cupcakes to make! The fair is running from 10-3pm on Saturday 23rd November over at The Edinburgh Academy, Henderson Row, Edinburgh - so if you are in the area and fancy popping in to have a look at the stalls and start your christmas shopping with some fantastic local produce and gifts, then make sure to come on by! Does anyone have any advice for me or tips on starting out at fairs/markets?
Celeriac and Apple Soup with Roasted Chestnuts and Pancetta (serves 3-4)
150g whole chestnuts
1 Small onion
1 small celeriac
2 red gala apples
Salt and pepper
700ml chicken stock
100g creme fraiche
Few sprigs of thyme
Preheat the oven to 220 degrees C (fan.)
Using a small sharp knife, cut a small cross into the top of each chestnut. Don't be scared to cut down into the flesh of the chestnut as they will peel better once roasted.
Roast the chestnuts on a baking tray in the oven for about 20 minutes until dark brown.
Remove from the oven and allow to cool slightly before peeling.
Meanwhile, chop the onion and celeriac stalks into small pieces. Add to a saucepan with 2tbsp olive oil and fry over a medium heat until softened and starting to brown.
Peel and core the apple and celeriac and chop into small chunks. Add these to the pan along with a few thyme sprigs. Continue to fry for another 5-7 minutes until the apples begin to soften.
Add in the chicken stock and then season. Simmer for about 25-30 minutes until the celeriac and apples are soft. Remove from the heat and puree using a hand-held blender until smooth.
Then stir in the creme fraiche.
To serve: fry off the pancetta cubes in a frying pan over a high heat until crispy and golden brown. Ladle the soup into the bowls and top with some crispy pancetta, roasted chestnut pieces and some extra thyme or celery stalk leaves. Swirl in some extra creme fraiche too if you fancy!
Adapted from: http://www.jamieoliver.com/magazine/recipes-view.php?title=apple-aamp-celeriac-soup